What You Need:

  • 2.5 lbs. Yukon gold potatoes (or other waxy, firm potato)
  • 2.5 lbs. red potatoes
  • 10 large eggs
  • 1/2 cup chopped dill pickle
  • 1 can pitted black olives, sliced
  • 1 cup mayonnaise
  • 1/4 cup Dijon mustard
  • salt and pepper to taste
  • sweet paprika to garnish

Step by Step:

  • In a large pot, boil potatoes in salted water on med-high. Cook about 50 minutes, or until done. Drain.
  • In a separate pot, boil eggs until hard-boiled, about 12 minutes; drain.
  • While potatoes and eggs are cooling, chop dill pickles into 1/4" (thumbnail-sized) chunks; drain black olives and slice into chunks roughly the same as the pickles.
  • Chop cooled potatoes into 1" chunks. Chop cooled and peeled eggs into 1/2" chunks.
  • In a large bowl combine mayonnaise, mustard, and salt and pepper.
  • Add pickles and olives and mix well.
  • Add chopped potatoes and eggs; fold into dressing to coat potatoes evenly.
  • Transfer to serving dish and sprinkle with sweet paprika.

Yield: 4 servings